golden syrup
The granulated sugar is prepared by adding water and invertase to react under certain conditions or by adding acid and boiling to a certain time and cooling at a suitable temperature. This syrup can be stored for a long time without crystallization, and most of it is used in Chinese style moon cake crust, Sachima and various products instead of granulated sugar. Invert syrup is rich in sugar and is an essential raw material for cake. The process of inverting sucrose syrup produced by enzymatic method is more gentle. The syrup color (such as golden yellow) can be modulated by browning reaction according to the actual demand. The conversion rate and syrup color can be controlled.
Step 1 . Prepare the sugar.
Step 2 . Lemon.
Step 3 . The lemon is squeezed into juice.
Step 4 . Add water to sugar, heat, bring to a boil over high fire, and boil until sugar melts.
Step 5 . Add lemon juice and stir well.
Step 6 . Turn to the minimum heat and cook for 40 minutes without stirring.
Step 7 . okay.
Step 8 . Cool and bottle for storage.
Step 9 . Finished product picture (the color of the invert syrup will be darker after cooling).
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